Impress your loved ones and chocoholic friends with these elegant, decadent dark chocolate cakes with gooey, fudgy center. Molten Chocolate Lava Cake is perfect for any special occasion.
As food bloggers, we tend to start thinking about the food aspect of holidays (which is the best part, really!) days and even weeks in advance so our readers have time to start planning and putting together delicious menus in anticipation of the big day. Now that the Super Bowl is behind us and Valentine’s Day is fast approaching, it got me thinking about a decadent and impressive chocolate dessert I will be making this year.
Molten Chocolate Lava Cake always stands out on the dessert menu for me when dining out (I thought it was a complicated dessert and never tried to make it) but the first time I had it at home was when James made it for me! We made it together again and I realized it wasn’t as difficult as I thought it’d be! The dessert was such a success I have been using the recipe ever since.
This is an amazing recipe perfect for Valentine’s Day! If you’re making it for the first time, I’ve got some tips for you so that the cakes turn out exactly how you want it to be — cooked on the outside, gooey on the inside.
- Coat the ramekins VERY WELL with cooking spray or butter so that the cakes do not stick to the ramekins when you invert them onto the plates.
- Since oven temperature may vary, undercook the cakes the first time you’re making them to make sure the center is “molten” and not cooked solid. Remove the cakes (both of them!) from the oven after 12 minutes and check to see if the cakes are done. If not, return to the oven and check again after every minute until the cakes are done.
I like to use Ghirardelli’s 60% Cacao Baking Chips for its rich, decadent chocolate flavor without being too sweet, which is perfect for this recipe. Actually, I’ve come to find that people tend to prefer it when desserts aren’t overly sweet.
The original recipe was meant to serve six, but since it’s just for the two of us, I tweaked the recipe so that it would make exactly two servings. The next time you need to make dessert for two, four, or even a crowd, try these individual Molten Chocolate Lava Cakes. The fudgy, gooey center is definitely the
icing filling in the cake, so I’m sure it will be a hit whether you make it for your loved ones or chocoholic friends!
Start the batter by measuring out 2.7 oz of bittersweet chocolate chips, which is about 1/2 cup if you’re not using a scale.
Add unsalted butter to the mix and melt everything in the microwave at medium power, stirring every 30 seconds until the chocolate is melted (it took me about 1 1/2 minutes).
Next, I whisk together egg, egg yolk, vanilla, and orange liqueur (I used triple sec) in a bowl and then stir it into the slightly cooled chocolate mixture. Confectioner’s sugar and flour go in, and I mix the the batter until it looks smooth.
Divide the batter into two ramekins that have been coated with butter or cooking spray, and into the oven they go!
Here’s what they look like when they are done: the sides should be set, and the top should no longer look moist (cracks are okay because the top actually becomes the bottom when you invert them). If you are unsure, you can test it with a toothpick. First, poke the toothpick into the edge of the cake and make sure it comes out clean. Then, poke the toothpick into the center and see if it’s still gooey. Gooey center means you got it right!
Wait for a few minutes until the ramekins are cool enough to handle, then gently run a knife or spatula around the edges to loosen and invert the cake onto a plate.
Dust with confectioner’s sugar and serve!
At any rate, these are best served with cold milk or coffee AND a scoop of vanilla ice cream. Or enjoyed with champagne! ;)
- 2.7 oz bittersweet chocolate chips
- 2 tbsps unsalted butter
- 1 large egg
- 1 egg yolk
- ½ tsp vanilla extract
- 1 tbsp orange liqueur (optional)
- 2½ tbsps all-purpose flour
- ⅓ cup confectioner's sugar, extra for dusting
- Preheat oven to 425F.
- Grease 2 6-oz ramekins with butter or cooking spray. Set aside.
- In a heat-proof bowl, melt chocolate and butter in the microwave, or in a double boiler over simmering water. Let cool slightly.
- In a mixing bowl, whisk together egg, egg yolk, vanilla, and orange liqueur. Fold into chocolate mixture until well combined. Whisk in flour and confectioner’s sugar.
- Divide the batter evenly among the ramekins and bake for 12 minutes, or until the tops and edges are set but the center is still runny (you can test with a toothpick).
- Let cool for 3 minutes before running a knife around the edges to loosen and invert onto dessert plates. Dust with confectioner’s sugar and serve warm.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.